Preventing Rancidity in Natural Oils for Cleansing Oil
Question
I usually buy natural oils from the website to make cleansing oil. The product description often mentions that the oil doesn't last long and can easily oxidize and go rancid when exposed to air.
I want to know how to extend its shelf life because sometimes there's a lot left and it goes rancid before I can use it all.
Do I need to add any substances to the oil? Please provide recommendations for products available on the website.
Answer
How to Prevent Natural Oils in Cleansing Oil from Going Rancid
Natural oils, especially those high in polyunsaturated fatty acids, tend to go rancid easily when exposed to air, light, and heat. Adding an antioxidant is an effective way to slow down oxidation, which is the cause of rancidity.
There are several types of antioxidants that can be used in oils to help extend their shelf life:
- Protec™ OX: This is a highly effective antioxidant that helps prevent the deterioration of ingredients in formulas sensitive to free radicals or oxidation. It is a white powder soluble in oil with heat (70-80°C). It is recommended to use at a rate of 0.01% for general formulas or 0.05% for formulas with ingredients that deteriorate easily.
- Dimethylmethoxy Chromanol: This is an antioxidant molecule that is more effective than Vitamin E. Experiments have shown that it significantly reduces oxidation in natural oils. It is available in both liquid form (e.g., Dimethylmethoxy Chromanol (1%, Oil Based)) and powder form (e.g., ChromaDetox™). Both types are soluble in oil. They should be added in the final step of mixing, avoiding heat. The usage rate for the oil-based liquid is 1%, and for the powder is 0.05-0.1%.
- Astaxanthin (10% Algae Extract, Oil): This is a highly effective antioxidant in oil form, suitable for mixing into oil-based formulas. It also helps protect the skin from free radicals and UV light.
In addition to adding antioxidants, proper storage of oils is also very important. Oils should be stored in opaque containers, tightly sealed, and kept in a cool place away from direct sunlight and heat. This will help slow down rancidity.
